富含L-乳酸大米发酵饮料的研制

【摘要】 本研究以大米为原料,采用打浆、糖化、液化、发酵等工艺制备大米发酵饮料。以L-乳酸含量及感官评分为指标,研究发酵剂接种量、大豆分离蛋白添加量、发酵温度、发酵时间等因素对大米发酵饮料的影响,最终确定最佳的工艺参数为:发酵剂接种量4%、大豆分离蛋白添加量4%、发酵温度42℃、发酵时间7h。更多还原

【Abstract】 In this paper, rice was used as raw material to prepare rice fermented beverage by pulping, saccharification,liquefaction and fermentation. Using L-lactic acid content and sensory score as indicators, the effects of factors such as inoculant dosage, soy protein isolate, fermentation temperature and fermentation time on rice fermented beverage were studied. The optimal process parameters were determined as follows: inoculant dosage 4%, soy protein isolate 4%, fermentation temperature 42 ° C,fermentation time 7 h.更多还原